Posted in Slow Cook, Uncategorized

Aubergine Parmigiana

Aubergine bake

I’ve made this to have for lunch as it is lush cold, but also a lovely side dish.

aubergine, mozzarella, tinned tomatoes, tomato purée, onion, garlic, red wine, bread crumbs**, parmesan, salt, pepper, oil, chilli flakes, cumin, Italian herbs

45 mins, serves 2

Start by slicing your courgette into 1 cm rounds, grill on high for 5 minutes either side taking care not to burn them once done set to one side. To make the tomatoes sauce, fry a chopped onion in a generous glug of oil until soft on a medium temperature, add 2 cloves of chopped garlic and fry for a further 2 minutes. Add 1/2 tsp of cumin seeds, 1 tsp of Italian herbs, pinch of chilli flakes and 2 tbsp of tomato purée and mix together. Add half a glass of red wine and turn the heat to high, bring the wine to the boil and one the liquid has halved add a tin of tomatoes and a splash of water. Bring to the boil and allow to simmer for at least 5 minutes, but the longer the better. Now it is an assembly job! Using a cake tin, line up 2 slices of aubergine, 2 slices of mozzarella and then some tomato sauce. Continue this until you’ve reached the end of the tin, cover with the rest of the sauce.Top with breadcrumbs and parmsan and cook for 15-20 minutes at 190c until golden and bubbling.

 

** TOP TIP ** whack any bits of bread that have gone stale,loaf ends etc into a food blender, whizz them up pop them in a bag and put them in the freezer. Tada cheap breadcrumbs ready whenever you need them!

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Author:

The hopeful 'Zoella' of cooking... I'm 22 and currently a final year geography student at the University of Manchester, with a passion for all things food. Hope you enjoying reading my blog and would love it if you get involved! Josephine x https://josephineharrington.wordpress.com/

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